Cook the pasta according to the instructions.
Pasta with walnut and pea pesto
- 360 g Borges penne
- 300 g cooked peas
- 100 g walnuts
- 1 clove of garlic
- 70 g grated parmesan (for the pesto) and 80 g more to complete the dish
- 60 ml Borges extra virgin olive oil
- Salt and pepper
- Some fresh basil leaves
Step by step
Mash the peas, walnuts, garlic, Parmesan, salt, pepper and Borges extra virgin olive oil. Add a little water to finish adjusting the density of the pesto.
Mix the pesto sauce with the penne and garnish the dish with a few basil leaves and some grated Parmesan.